Sweet Potato Rogan Josh
Sweet potatoes are super filling and highly nutritious, full of fibre, minerals and large amounts of beta-carotene which converts to vitamin A in the body. Important for your immune system health and eye health.
Recipe Ingredients
2 Servings
2 tbsp. vegetable stock
3-4 sweet potatoes cut into 2.5cm cubes
4 bay leaves
1 stick cinnamon
4 cloves
1 large onion, chopped
2 cloves garlic, crushed
1 x 5cm piece of ginger, peeled and chopped into sticks
100 ml plain sugar free vegan yoghurt
Small handful fresh coriander, chopped, to serve
Dish Preparation
25 Minutes
Combine all paste ingredients. Set aside.
Heat stock in a large pan and fry the bay, cinnamon, cloves and onion until the onion
is soft and translucent. Add the garlic and ginger and fry for a further 2mins. Add the
paste and fry for another 2 mins.
Add the sweet potatoes and 400ml of water and gently simmer for 1 hr, stirring
occasionally.
Discard the bay and cinnamon and stir through the yoghurt, cooking for a further 10
mins.
Sprinkle with freshly chopped coriander before serving.
Water
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